Tuesday, December 25, 2007

Method:1. Cut the whole chicken thigh into pieces of desired size, marinade with light soy sauce, dark soy sauce & sesame oil.2. Prepare the fungus & day lily (soaked with warm water for half an hour, fungus cut or tear into smaller piece, day lily to remove the tip & tie a knot in center)3. Fried crushed garlic till fragrant, add in the marinated chicken pieces, fried for a while and add in the fungus &4. Add in water and cover the wok, let the chicken cook for a few minutes.5. Add in some "Shao Xing" cooking wine (绍兴酒) to enhance the taste, however, this is optional.6. Thicken the gravy by adding corn flour & water mixture（勾芡）& it's done.

Monday, December 24, 2007

Method:1. Shallow fry the beancurd and then put aside.2. Heat the oil & fry chopped shallots until fragrant, add in minced meat, followed by mushroom & long beans that are cut into small dices.3. Add in some water and season with beancurd paste & dark soy sauce.4. Add some corn flour mixed with water to thicken the gravy(勾芡) if needed.5. Pour the mixture over the fried beancurd & serve.

Remarks: If you dislike beancurd paste, replace it with light soy sauce will do.

Saturday, December 22, 2007

Today is the Winter Solstice Festival or Dōngzhì Festival (冬至) and we had glutinous rice ball, tang yuan (汤圆) as dessert after dinner.

We have prepared the syrup with Gula Melaka (also known as palm sugar) instead of castor sugar, pandan leaves is also put in when cooking the syrup to add the fragrant. We then boil the plain tang yuan and eat together with the syrup.

Monday, December 17, 2007

Method:1. Cut beancurd into cubes, and long beans into thin bits.2. Fry the minced pork with spicy beancurd paste till fragrant, add in long beans.3. Add in a bowl of water, followed by the beancurd cubes, cover and let it cook.4. Add a pinch of sugar to taste and it's ready to serve.5. If it's too watery, add some corn flour mixed with water to thicken the gravy(勾芡)

Saturday, December 15, 2007

Method:1. Marinade the pork ribs with 2 table spoon of beancurd paste.2. Cut 1 potato into small cubes.3. Heat the oil, fry some crushed garlic till fragrant, add in the marinated pork ribs & potato cubes, fry for a while.4. Add in water and cover, turn to medium fire and let it cook.5. When it's almost done, add in some "fu chok", add pinch of sugar to taste6. Add some corn flour mixed with water to thicken the gravy (勾芡)& it's ready to serve.

Tuesday, December 11, 2007

Christmas is just around the corner, is anyone planning for a Christmas dinner gathering or party? I guess food preparation is the most hectic part and & La Bodega Deli would like to help out with your gastronomic needs for the occasion.

Thursday, December 6, 2007

I'm on leave today as it's my son Dillon's 2nd birthday and we went to One Utama shopping mall to spend the day.

Although it's weekday but due to school holiday, it is still quite crowded. I have heard that the Christmas decor there is very nice this year and true enough, it is attractive, esp. to kids, Dillon was so happy seeing the big toy soldier & the disney castle.

I have really enjoyed the wedding dinners because I get to meet a lot of friends and relatives that I have lost touch for quite sometime, it is good to catch up with them and mingle around. I must say that I am also very impressed with the good food served at these 3 restaurants.

The next and also the last wedding banquet that I’m going to attend would be my friend’s wedding on this Sunday (9th Dec) at Tai Thong Restaurant, Cheras; after which it’d be my company’s annual dinner on the following Friday, 14th Dec (Fri) at Saffron, One Bangsar, and probably a Christmas dinner gathering on 22nd Dec (Sat) with friends and kids.

Looks like my weekends are all busy till end of year, now tell me how am I going to resist myself for not over eating huh? :P